Recipe - Stir-Fried Szechuan Lobster With Chili Sauce

2 tablespoon Hoisin sauce
2 tablespoon Chili sauce
2 teaspoon Shaohsing (rice wine)
1 teaspoon Thin soy sauce
1 teaspoon Fish sauce
1 teaspoon Chili paste with garlic
One half teaspoon Sugar
One half teaspoon MSG (optional)
One half teaspoon Sesame oil
One half teaspoon Hot chili oil
One fourth cup Plus One half teaspoon peanut oil
2 Live lobsters (each about 1
One fourth pounds), each cut into
8 serving pieces
Salt to taste
2 tablespoon Finely minced fresh ginger
One half cup Minced scallions (about 4
thick scallions, white and
green parts)
3 tablespoon Finely minced garlic
3 Dried red chilies

Prepare the sauce: mix together the hoisin sauce, chili sauce, shao hsing,
soy sauce, fish sauce, chili paste with garlic, sugar, MSG (if desired),
sesame oil, hot chili oil, and One half teaspoon of the peanut oil. Reserve.

Add the remaining One fourth cup of peanut oil to a large, very hot wok over very
high heat and heat until the oil is smoking. Salt the cut lobster pieces
lightly and add them to the hot wok. Sear the cut surfaces until the
lobster is just about cooked, 3 to 4 minutes. Remove the lobster pieces and
place them on a platter (or, place them on paper towels to drain some of
the oil.)

To the oil remaining in the wok, add the ginger, scallions, garlic, and
dried chilies. Stirfry for 1 minute. Add the lobster pieces, and toss to
blend well. Add the reserved sauce, and toss to blend well. Turn the
mixture out onto a platter and serve immediately.
Posted to MCRecipe Digest V1 #364

Recipe by: COOKING LIVE SHOW #CL8789

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Thu, 2 Jan 1997 09:11:59 0500